Ingredients

Preparation

Bring extra-large pot of salted water to
boil. Add kale and cook until almost tender,
about 8 minutes. Drain. Rinse kale under
cold running water. Drain again. Coarsely
chop kale. DO AHEAD: Can be made 6 hours
ahead. Cover and chill.

Heat oil in large pot (preferably
nonstick) over medium heat. Add shallots
and sauté until tender but not brown, about
3 minutes. Add garlic and capers; stir 1
minute. Stir in kale and sauté until tender
and heated through, about 7 minutes.
Season to taste with coarse salt and pepper.
Transfer kale to large bowl and serve.

SELECT LATEST REVIEWS

What does pre-cooking the Kale in water do for you?
I've always just thrown it straight in the pan and sauteed it raw. It cooks down pretty quickly anyway.
A little bit of olive oil to sautee in, throw it in, cook it down, salt to taste. Sometimes a little chili oil or red pepper flakes to give it a kick.
Quick, easy and nutritious.

NickInBoulder / 04.21.14

Print with Recipe

This was quite good. I had less than a lb of mixed curly and lacinato kale (maybe 10-12 oz) and I adjusted the ingredients as follows:
1 tbsp olive oil
2 tbsp finely chopped red onion
2 garlic cloves, minced
1/2 tablespoons drained capers, chopped
The capers add an interesting flavour. I usually don't think it's worth the effort to pre-boil greens, but it turned out well. I only boiled them for 6 minutes and also sauteed them for 6 minutes. 2 forks because I don't think the recipe in itself is outstanding, although the kale itself does taste great.

BlueMona from Montreal, Quebec, Canada / 08.25.13

Print with Recipe

Absolutely delicious!! Not sure how important, but squeezed all the moisture out of the kale with hands, then dried more with paper towels before sautéing. Made about 1/2 recipe with less oil and minimal salt/pepper. Used 1 shallot and 3 garlic cloves plus 1 Tbsp. capers.

beaverfixes from Northern Michigan / 08.06.13

Print with Recipe

Just a question -1/4 cup of oil is a lot. Does anyone find it oily or is it supposed to be well coated with oil??

siumun / 05.17.13

Print with Recipe

Kale is left out of the ingredient list. For 12 servings I used 2 bunches curly kale. I've made this a few times and its a solid recipe, but I prefer using coconut oil to EVOO since it stands up to heat better and also gives the dish a richness. This is one of our favorites.

A Cook / 11.24.12

Print with Recipe

The preface to the recipe states that you should "use 3 pounds of Kale about four large bunches." It also advises that any variety of Kale can be used.

PEROVSKIA6 / 11.06.10

Print with Recipe

kale has been left out of the ingredients. This was not worth the effort

LaurenJan / 11.02.10

Print with Recipe

This is a solid recipe. My husband and I eat a lot of kale and this will be added to our repertoire.

jenpong from Greensboro, NC / 11.15.09

Print with Recipe

This was really good,everyone at the table had seconds. . . not always the case with a leafy green. . .

teresacooks / 10.23.09

Print with Recipe

This was great with brisket and fried potatoes. I never had Kale before as I didn't think I would like it - I was wrong. I will definitely make this again. My guests loved it.